why make this recipe
Slow-Cooked Corned Beef is a comforting dish that brings a taste of tradition to the table. It is perfect for family gatherings or a cozy dinner at home. The long cooking time allows the flavors to blend beautifully, making the meat tender and the vegetables rich in taste. This recipe is not only delicious but also easy to prepare, requiring minimal effort once everything is in the slow cooker.
how to make Slow-Cooked Corned Beef
Ingredients:
- 4 pounds corned beef brisket
- 1 onion, quartered
- 3 cloves garlic, minced
- 1 head of cabbage, cut into wedges
- 4 carrots, peeled and cut into chunks
- 12 baby red potatoes, halved
- 2-3 cups beef broth
- 1 teaspoon black pepper
- 2 teaspoons mustard seeds
- 1 bay leaf
Directions:
- Place the corned beef brisket in the slow cooker and add the onion, garlic, and spices from the seasoning packet.
- Pour in enough beef broth to cover the meat.
- Cook on low for 8-10 hours or until tender.
- About 1 hour before serving, add the cabbage, carrots, and baby red potatoes to the slow cooker.
- Cover and cook until the vegetables are tender.
- Remove the corned beef, slice against the grain, and serve with the vegetables.
how to serve Slow-Cooked Corned Beef
Serve the Slow-Cooked Corned Beef with the tender vegetables on the side. You can also add some whole grain mustard or a drizzle of horseradish sauce for extra flavor. Enjoy it with slices of freshly baked bread for a complete meal.
how to store Slow-Cooked Corned Beef
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for up to 3 days. You can also freeze the sliced corned beef for up to 3 months. Just make sure to wrap it tightly to avoid freezer burn.
tips to make Slow-Cooked Corned Beef
- For even more flavor, sear the corned beef brisket in a skillet before placing it in the slow cooker.
- Customize the vegetables based on your preference. Turnips or parsnips can be great additions.
- To help with cleanup, line the slow cooker with a liner for easy serving.
variation
You can make a sandwich with the leftover corned beef by placing slices between rye bread with mustard and sauerkraut for a delicious Reuben sandwich.
FAQs
Q: Can I cook corned beef on high instead of low?
A: Yes, you can cook it on high for about 4-5 hours. However, cooking on low results in more tender meat.
Q: What is the best way to slice corned beef?
A: Always slice corned beef against the grain to ensure tenderness.
Q: Can I use other cuts of beef?
A: While corned beef brisket is traditional, you can use other cuts, but cooking times may vary.
Slow-Cooked Corned Beef
Ingredients
Main Ingredients
- 4 pounds corned beef brisket
- 1 piece onion, quartered
- 3 cloves garlic, minced
- 1 head of cabbage, cut into wedges
- 4 pieces carrots, peeled and cut into chunks
- 12 pieces baby red potatoes, halved
- 2-3 cups beef broth Enough to cover the meat
- 1 teaspoon black pepper
- 2 teaspoons mustard seeds
- 1 leaf bay leaf
Instructions
Preparation
- Place the corned beef brisket in the slow cooker and add the onion, garlic, and spices from the seasoning packet.
- Pour in enough beef broth to cover the meat.
Cooking
- Cook on low for 8-10 hours or until tender.
- About 1 hour before serving, add the cabbage, carrots, and baby red potatoes to the slow cooker.
- Cover and cook until the vegetables are tender.
Serving
- Remove the corned beef, slice against the grain, and serve with the vegetables.